Kristas Slow Cooker Chicken Dumplings Recipes

EASY SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker.
• Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.
• Cook on HIGH For 4 hours or LOW for 8 hours.
• Add peas at this point if you would like. Stir.
• I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.
• Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.
• Turn your slow cooker to HIGH.
• Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
• About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
• Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

EASY SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
• Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
• Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• 1.Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
• 2.Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
• 3.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
• 4.Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
• 5.*Or on HIGH for 4 to 5 hours.
• 6.Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place chicken in a slow cooker.
• Heat broth in microwave; dissolve bouillon in broth.
• Add next 4 ingredients to broth.
• Pour over chicken.
• Cover and cook on low for 6-8 hours, until chicken falls apart when poked with a fork.
• Combine buttermilk biscuit mix and milk, then drop spoonfuls over chicken to form dumplings.
• Cover and cook on high for 35 minutes or until dumplings are done.

KRISTA'S SLOW COOKER CHICKEN & DUMPLINGS

Steps:

• In slow cooker combine soup, broth, carrots & celery. Then add the chicken breasts and sprinkle with pepper.
• Cook on low for 6 hours.
• Remove chicken & set aside under foil wrap. Flour a board (or surface) and roll out each biscuit to 1/8" thick and cut them into 2" long pieces. Add biscuit pieces to broth mixture and continue cooking on low for 45 minutes.
• Shred chicken breasts and add back in slow cooker, cook for about 10 minutes...YOU'RE DONE!

SLOW COOKER CHICKEN AND DUMPLINGS RECIPE - (4.5/5)

Steps:

• •Place the chicken in a slow cooker. Sprinkle with the poultry seasoning, paprika and pepper. •In a medium bowl, whisk together the 2 cans of soup, chicken broth and water; pour the mixture over the chicken in the slow cooker. •Cover and cook for 5 to 6 hours on HIGH. •About 90 minutes before serving, remove the chicken from the slow cooker and roughly chop into pieces. Return the chicken to the slow cooker. Add the torn biscuit dough, pressing down gently to make sure they are all submerged. Cook until the dough is no longer raw in the center. •To serve, sprinkle with chopped parsley.

SLOW-COOKER CHICKEN & DUMPLINGS

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker. , In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth. , For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.